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The effect of yeast culture on rumen fermentation: Growth of the yeast in the rumen and the requirement for viable yeast cells

Published online by Cambridge University Press:  24 November 2017

S.M. El Hassan ,
C.J. Newbold  and
R.J. Wallace
S.M. El Hassan
Affiliation:
Rowett Research Institute, Bucksbum, Aberdeen, AB2 9SB
C.J. Newbold
Affiliation:
Rowett Research Institute, Bucksbum, Aberdeen, AB2 9SB
R.J. Wallace
Affiliation:
Rowett Research Institute, Bucksbum, Aberdeen, AB2 9SB
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Extract

Yeast culture (YC) based on Saccharomyces cerevisiae has been reported to stimulate bacterial activity within the rumen, leading to increases in ruminal fibre digestion and microbial protein flow from the rumen (Wallace and Newbold, 1992). Dawson (1987) suggested that S. cerevisiae might grow in the rumen. Newbold et al (1990) found no evidence for the growth of S. cerevisiae in the rumen of sheep when the numbers of live yeast in the rumen were measured at various times after a diet contain YC had been consumed. The current experiment was designed to investigate further the possibility that S. cerevisiae grows in the rumen and to establish the importance of viable yeast cells in the action of YC in the rumen.

Type
Ruminant Metabolism
Information
Proceedings of the British Society of Animal Production (1972) , Volume 1993: Winter meeting , March 1993 , pp. 175
Copyright
Copyright © The British Society of Animal Production 1993

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References

Dawson, K.A. 1987. Mode of action of the yeast culture, Yea-Sacc, in the rumen: A natural fermentation modifier. In: Biotechnology in the Feed Industry, (ed Lyons, T.P.), pp. 119–125. Alltech Technical Publications, Nicholasville, Kentucky.Google Scholar
Newbold, C.J., Williams, P.E.V., McKain, N., Walker, A. and Wallace, R.J. 1990. The effects of yeast culture on yeast numbers and fermentation in the rumen of sheep. Proceedings of the Nutrition Society, 49, 47A (Abstract).Google Scholar
Wallace, R.J. and Newbold, C.J. 1992. Probiotics for Ruminants. In: Probiotics: The Scientific Basis, (ed Fuller., R.) pp 317–353, Chapman and Hall: London.Google Scholar